WEINPERL STRUDEL
2 strudel dough sheets
[about 35x45 cm]
¼ cup currants [Korinthen]
100 g sour cream
3 tablespoons butter
_ make strudel dough or defrost store bought strudel dough
[they usually come the size 35x45cm and include 2 times 2 sheets]
_ melt butter
_ butter a baking tray
_ fetch two kitchen towels
_ wet one towel [so it’s moist]
_ place the moist one on the table and put the dry one on top [this will help to keep your dough sheets from drying out]
_ preheat oven to 170°C
_ place one dough sheet on the cloth
_ spread 2 tablespoons melted butter evenly on top and cover with second sheet [leaving 1 tablespoon for later]
_ spread sour cream over the dough
[covering ⅔ of the sheet - leaving a little boarder on all sides]
_ sprinkle with currants
_ fold in the sides [so the cream stays inside and it fits your baking tray]
_ roll shut [starting from the sour cream covered side]
_ place in the baking tray
_ bake for about 25 min [until a soft golden]
_ brush with remaining meldet butter
_ bake for additional 5 minutes
_ let cool and dust with powdered sugar
WEINPERLSTRUDEL
2 Strudelteigplatten
[ca. 35x45cm]
¼ Tasse Korinthen
100 g Sauerrahm
3 Esslöffel Butter
